Napoleon Pesto Sauce


  • 2 cups fresh basil
  • 2 Tbsp. pine nuts
  • 3-4 cloves Napoleon Garlic Cloves
  • ½ cup Napoleon Extra Virgin Olive Oil
  • ½ cup fresh grated Parmesan cheese
  • 3 Tbsp. fresh grated Romano cheese
  • 3 Tbsp. butter or margarine


Puree the first three ingredients in food processor until finely minced. Slowly add Napoleon Extra Virgin Olive Oil through feeder tube. Remove from food processor and fold in cheese and butter. Do not cook. Fold into hot pasta which will warm it perfectly.